Thursday, December 07, 2006

Tarte Tartin

This is one of the awesome recipes that I learned while taking my tart class last week. It really is a delicious dessert and actually rather pretty when plated well (note: above pic does not demonstrate pretty plating technique) I've never made this before, so making something completely different than what I am used to was nice. Also, this was my first experience with puff pastry. I would assume that you can make this recipe with pears or peaches or any fruit that will hold it's shape well.

1 10” circle of pastry, short or puff, chilled
½ C sugar
2 tablespoons sweet unsalted butter
2 pounds McIntosh apples, peeled cored and sliced in 1/8” thick slices
Pinch cinnamon

Preheat oven to 400
Melt the butter in a black cast iron fry pan, add the sugar, stirring constantly. Cook until a light golden caramel.

Arrange the apples round side down, with the narrower tips toward the center. Make another ring in the center. Be sure to have the apples snug in the pan. Some may have to be trimmed to fit. If you do trim the tips pile them in the center of the circle to make the center a bit higher.

Place pasrty over the apples and let soften a bit and tuck down between the fruit and the sides of the pan.

Bake for 30-35 minutes, or until the apples and the pastry are completely cooked.

Remove from the oven and let sit for a few minutes. Carefully place a large platter over the pan and invert. This is very hot so take proper care. Serve warm with crème fraiche or ice cream.


wheresmymind said...

I used the CI techniqued and flipped the apples while they were saute'ing in the pan about halfway through and it worked fab!

PatL said...

how wonderful! I'm wondering if the cinnamon is to be added to the butter while caramelizing it, or after?

JB said...

Pat - we added it while the butter was caramelizing.